Autumn means Lake Country Pear and Walnut Cake. It's in the oven

[angak1]

http://eat.at/swap/forum6/85_Lake_Country_Pear_And_Walnut_Cake_______judy-mass

 

[marilynfl]

Wow...read some of the original comments on this. It's now on my list.

although I have no idea if the pears are any good right now.

http://eat.at/swap/forum1/132731_Ok_Ill_try_I_want_to_make_it_for_a_dinner_next_Friday_night

 

[judy-mass]

Thanks for the trip down memory lane!

Now I need to go find some pears and join in the delicious fun.

 

[rozinva]

Thanks. Can't wait to try it.

 

[orchid]

This is the most delicious cake for real but we don't wait for fall. ;o)

 

[orchid]

I make the cake with the changes that Marg CDN said she

did. Bump up the:
Nutmeg to 2 tsps.
Vanilla to 2 tsps.
Replace water with rum
And I use pears that are just beginning to ripen. Not completely ripe.
YUM!
And just know that this is a very moist (wet) cake and gets more so everyday. And that's a good thing.

 

[angak1]

I used plum wine this time, usually do the rum. and used pumpkin pie spice for the nutmeg--had none

this works really well too. Actually, it's a very forgiving recipe. I'm sending it with DH to a meeting tomorrow noon, and can't decide if I want to top it with a glaze, like on NLBs banana bread, or just leave it alone. It's not a fancy meeting, so maybe just leave it bare. or powder sugar sprinkle